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Cardamom Spiced Carrot Sheet Cake

A delightful dessert blending the fragrant flavors of cardamom and cinnamon with sweet carrots, topped with rich brown butter cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour This flour acts as the foundation, providing the perfect texture.
  • 2 tsp baking soda This helps the cake rise beautifully.
  • 1 tsp baking powder Another leavening agent for a light cake.
  • 1/2 tsp salt Enhances all the flavors in the cake.
  • 1 tsp ground cinnamon Adds warmth and depth.
  • 1 tsp ground cardamom Provides aromatic notes.
  • 1/2 tsp ground ginger Complements the other spices.
  • 3/4 cup avocado oil Creates a moist crumb.
  • 1 cup granulated sugar Yields perfect sweetness.
  • 3/4 cup brown sugar Adds a hint of caramel flavor.
  • 4 large eggs Provides structure and moisture.
  • 2 tsp vanilla Elevates the flavor profile.
  • 1/4 cup buttermilk Keeps the cake tender.
  • 3 cups shredded carrots Contributes natural sweetness and moisture.
For the Brown Butter Cream Cheese Frosting
  • 1/2 cup butter Lends a rich, nutty flavor.
  • 8 oz softened cream cheese Creates a creamy frosting.
  • 1 tsp vanilla extract Another layer of vanilla flavor.
  • 3 cups powdered sugar Sweetens and thickens the frosting.
  • Pinch of salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 15x10 half sheet cake pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt until well combined.
Make the Cake Batter
  1. In a stand mixer, combine the oil and both sugars. Beat until fully integrated.
  2. Add the eggs one at a time, mixing well after each addition. Then, incorporate the buttermilk and vanilla extract until smooth.
  3. Gradually add the dry ingredients into the wet mixture and mix just until combined.
  4. Gently fold in shredded carrots using a rubber spatula.
  5. Pour the batter into the prepared cake pan and spread into an even layer.
  6. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting
  1. Melt the butter in a saucepan over medium-high heat, whisking until it turns a deep caramel color. Remove from heat and let cool.
  2. In a stand mixer, beat the cooled brown butter until smooth. Add cream cheese and beat until fully incorporated. Mix in vanilla and salt, then gradually add powdered sugar until the frosting is creamy.
Assembly
  1. Once the cake is cooled, spread the brown butter cream cheese frosting generously over the top, slice, serve, and enjoy!

Notes

For best flavor, use freshly ground spices and ensure your eggs and buttermilk are at room temperature.